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Orange and Spice Cranberry Sauce

Whole Cranberry Sauce with Orange and Spice

Nothing says the holidays like this cranberry sauce with orange and spice does.
5 from 1 vote


For the Sachet of Spices:

  • 1/2 teaspoon whole cloves
  • 2 cinnamon sticks
  • 1/2 teaspoon whole allspice berries
  • 1 star anise

For the Cranberry Sauce:

  • 3/4 cup water
  • 1-1/2 cups sugar
  • 1 bag (12 ounces) fresh cranberries
  • Zest from 1 orange


For the Sachet of Spices:

  • Cut a piece of cooking twine that’s about 5 inches long. Set aside. Cut a piece of cheese cloth that’s about 5 inches by 5 inches.
    In the center, add the cinnamon sticks, whole allspice, whole cloves, and star anise. 
  • Gather all 4 sides of the cheesecloth together and tie the string to make a sachet. Cut off the excess pieces of string and set aside for a moment.

For the Cranberry Sauce:

  • Heat a medium size pan on medium heat. 
  • Add the water, sugar, and the sachet of spices. Stir. When the water comes to a boil, add the cranberries and stir. 
  • Cook until the cranberries begin to pop (about 5 minutes). Remove the pan from the heat, add the orange zest and cool.
  • If you have the time, refrigerate 1 to 3 days before serving. If not, let the cranberries cook a little longer until the desired consistency is reached (about 4 to 5 minutes).
    Continuously stir as it’s cooking. Stir in the orange zest and let cool to room temperature.
  • Chill in the refrigerator for at least 1 hour and remove the sachet before serving.

Recipe adapted from Mom Parsons' cranberries from the Los Angeles Times